Easy Basil Pesto Recipes Recipe For Chicken

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PESTO CHICKEN



Pesto Chicken image

Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!

Provided by Jessica Gavin

Time 20m

Number Of Ingredients 10

2 1/2 pounds boneless skinless chicken breast (4 pieces, pounded to 3/4-inch thickness)
1/2 cup extra-virgin olive oil ((120ml), plus more for drizzling)
1/2 teaspoon kosher salt (plus more for seasoning)
black pepper (as needed for seasoning)
1 cup basil ((30g, 1 ounce) packed)
1 cup baby spinach ((30g, 1 ounce) packed)
3 cloves garlic (unpeeled)
1/4 cup walnuts (plus more for garnish)
1/4 cup grated parmesan cheese (plus more for garnish)
1 cup diced tomatoes (1/4-inch dice)

Steps:

  • Place oven rack to the center position. Preheat oven to 450°F.
  • Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
  • Place chicken in an ovenproof baking dish or skillet.
  • Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
  • Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
  • Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
  • Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
  • Add 1/2 teaspoon salt to the food processor.
  • Process pesto by pulsing five times to help break down the greens.
  • Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
  • Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
  • Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
  • Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
  • Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.

Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED PESTO CHICKEN BREASTS



Baked Pesto Chicken Breasts image

A simple yet so tasty dish served with salad, rice or even chips!

Provided by sweetunique

Time 1h

Yield Serves 4

Number Of Ingredients 7

4 skinless chicken breasts
4 to 8 tablespoons red or green pesto
150 to 200g grated mozzarella cheese
1 tomato, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
  • Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
  • Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
  • Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

PESTO CHICKEN



Pesto Chicken image

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Provided by Pjaros

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg

EASY CHICKEN PESTO PASTA RECIPE



Easy Chicken Pesto Pasta Recipe image

This 3-ingredient chicken pesto pasta is so easy to make and tastes amazing! This is going to become your favorite weeknight meal!

Provided by MelanieCooks.com

Categories     Pasta

Time 10m

Number Of Ingredients 3

1 lb pasta
2 cups chopped cooked chicken
3/4 cup pesto

Steps:

  • Cook pasta according to package directions, then drain and return to pot.
  • Add chicken pieces and pesto and toss until combined.

BASIL PESTO CHICKEN AND VEGGIES



Basil Pesto Chicken and Veggies image

Basil Pesto Chicken and Veggies made in one pan in 30 minutes or less. This easy dish is healthy, low-carb, gluten-free and super tasty!

Provided by Christi

Categories     Main Dishes

Yield 4-6

Number Of Ingredients 9

1.5 lbs. Boneless Skinless Chicken Breasts (cut into bite-sized pieces)
10 ounces Fresh Broccoli (cut into bite-sized florets)
10 ounces fresh cauliflower (cut into bite-sized florets)
6 ounces sun-dried tomatoes (chopped)
1 cup pesto (homemade (see notes) or store-bought (8 oz.))
3 tablespoons olive oil (divided)
1 teaspoon Italian seasoning
salt and pepper (to taste)
freshly grated parmesan cheese (optional)

Steps:

  • First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
  • In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 - 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
  • Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 - 15 minutes, or until the vegetables are tender.
  • Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.

BASIL PESTO CHICKEN



Basil Pesto Chicken image

Easy recipe using store bought basil pesto or make your own. Add lemon juice to the pesto for a bright flavor.

Provided by HapiBnBusiMom

Categories     Main Dish

Time 50m

Yield 4

Number Of Ingredients 5

4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
2 oz. (1/2 cup) grated mozzarella cheese
Angel hair pasta Garlic bread

Steps:

  • Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken. Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.) When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned. Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice, or just pour over the chicken.

Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (0g), Sodium 0 mg, Sugar 0 g, TransFat 0 g

PESTO CHICKEN AND RICE



Pesto Chicken and Rice image

Provided by Elena Besser

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup plus 3 tablespoons olive oil
1 medium fennel bulb, diced
1 pound boneless, skinless chicken breast, cut into cubes
Kosher salt and freshly ground black pepper
2 shallots, diced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup pine nuts
2 cups tightly packed basil leaves, plus more for garnish
4 small or 2 large garlic cloves
1 1/2 cups finely grated Parmesan (5 ounces)
3 tablespoons unsalted butter, optional

Steps:

  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
  • Add the rice and cook, stirring, until it is toasted, about 2 minutes.
  • Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
  • Bring a medium saucepan of water to a roaring boil.
  • Meanwhile, fill a small bowl with ice water. Set aside.
  • Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
  • When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
  • Remove the basil from the ice water and squeeze out excess water.
  • Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
  • Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.

EASY GRILLED PESTO CHICKEN



Easy Grilled Pesto Chicken image

Easy Grilled Pesto Chicken is a quick and easy recipe to make for dinner! Perfect to pair the chicken with a salad, make them into kabobs, or with any of your favorite side dishes.

Provided by Eileen

Categories     Main Course

Time 17m

Number Of Ingredients 2

4 medium boneless chicken breasts, about 6 ounces each (Note 1)
1/2 cup homemade skinny basil pesto (Note 2)

Steps:

  • Preheat the grill to 425 degrees. Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of chicken.
  • Reduce heat to medium, about 350 degrees, and place chicken on the grill. Cook about 5-6 minutes per side. Internal temperature of the chicken should be 165 degrees.
  • Let chicken rest about 5 minutes to let the juices settle. Slice and serve
  • Preheat the oven to 375° degrees. Coat a medium-sized casserole dish with non-stick cooking spray, set aside.
  • Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of the chicken.
  • Place chicken into the prepared casserole dish.
  • Place in the preheated oven for about 20-25 minutes. The internal temperature of the chicken will be 165° when chicken is cooked through.
  • Serve chicken with your favorite sides, enjoy.

Nutrition Facts : ServingSize 1 cutlet, Calories 100 kcal, Protein 23 g, Fat 2 g, Cholesterol 68 mg, Sodium 90 mg

BAKED BASIL PESTO CHICKEN RECIPE



Baked Basil Pesto Chicken Recipe image

An easy baked basil pesto chicken recipe in just 25 minutes! Aromatic pesto, sweet tomatoes, and gooey mozzarella make pesto chicken breast juicy and flavorful.

Provided by Maya Krampf

Categories     Main Course

Time 25m

Number Of Ingredients 7

4 medium Chicken breasts
1/2 tsp Sea salt
1/4 tsp Black pepper
1/2 cup Basil pesto
4 oz Fresh mozzarella cheese
2 medium Roma tomatoes ((sliced thinly))
1/2 cup Fresh basil ((cut into ribbons))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).

Nutrition Facts : Calories 383 kcal, Carbohydrate 4 g, Protein 49.8 g, Fat 26.9 g, SaturatedFat 3.7 g, Cholesterol 22.4 mg, Sodium 470.1 mg, Fiber 1.5 g, Sugar 1.4 g, ServingSize 1 serving

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